Absolument!

So practical and flexible. I learn more every time I watch.

Late to the reply year ago. I know people do that and also they make casseroles out of leftovers to not allow it to go waste.

I love that Jacques goes to the sale veggies and fruit also.

apawstate…Europeans are like that, and as he said, slightly older veggies are tastier before their expiration date. Like fruit, sometimes it’s on sale and the fruit feels like rocks, but leave them to ripen for a few days and you won’t regret it.

@@marinazagrai1623 Yup. Learned from him about choosing mushrooms that are open a bit on the stem and slightly dark in places. You are right. They are tastier than perfectly tight and unblemished mushrooms.

He's the man!

Cooking poor is a huge life skill, maybe the biggest.

did the same i made it with what i had in the fridg 😀

With, of course , those stray mushrooms always "found" in the refrigerator. 😄

Haha good stuff!

🙂

But Chef Jacques really does waste the dark green leaves of the leeks. The dark green leaves contain the most vitamins and minerals: Iron, Vit B12, Folic Acid etc USE THEM, DON'T BOIL THEM!

I was looking for the method to clean/prepare a few weeks ago. Little did I know the instruction was hidden in this video!

​@@gaggymott9159how am I supposed to use them if not boiled in a stock?

Ya, i really have to agree with you.

I don't know about the greatest chef but he is a very good teacher

I AGREE WHOLEHEARTEDLY ! From Pensacola, FL.

I think Jacques is the best of all time! I love him!

@@jeanniebrooks he definitely is!

I noticed the pots too…I thought they were Farberware. Revereware had the copper bottom, which I didn’t notice here. I inherited some of each from my in-laws and bought a few of my own. I later replaced them with the first Kitchenaid high end professional cookware (which I still have today) but there are a few pieces of the older stuff I wish I kept. I had a pot big enough to cook a couple good size lobsters in!

You never know what you might cook up!

Yes and in an episode on one of his show, he instructs on how to sharpen a knife. Not that I needed instruction, but how many people use dull knives!! I call Jacques my uncle because he has taught me so much. Thank you, Oncle Jacques

Thanks for the tip!

Good ideas.

That sounds pretty great, hope I remember to try that later.

Good stuff!

BRAVO!! 🤠

Thanks for sharing. Good ideas.

@@joannaedwards6325 Thanks. Hope you'll try some! Last week I made a 1/2 batch with a half bag of the Goya multi - bean, & later added in 1/2 a bag of a multi grain blend in a bag, which included Wild Rice. If interested I could explain a supposedly French, multi-step cooking technique for cooking dried beans, which seem to reduce the distress of gas from eating beans, though the broccoli I used this time may make some have a slight amount of gas. For the 1st time, I finished the bean soup near the end of the bean's cooking time, by adding the 1/2 bag of a wild rice blend - to cook for the last 40 minutes in the bean broth + more water added & an entire box of a good chicken stock, & a broth making paste in a jar. It's kinds intense so I just used a bit, though a real fan could just use as much of the paste as they want, added to the water to flavor the whole thing from the beginning. It may make everything even more delicious to you or your family or guests. I like it best when used sparingly. They make a few different flavor blends. I'd wanted to use the meat of the 2nd 1/2 of a purchased Rotisserie Chicken, & the veggie side of Carrots, Broccoli & Zucchini, so decided to make up some of this trusty old soup base with the cooked restaurant leftovers added in at the end. It was not the same as when I added in my own fresh veggies, but it was a time saver, so good enough, & this big pot of soup made the leftover chicken & veggies last several days! Added just S & P, & an Italian herb blend to the broth.

@@cherylanderson3340 Holy smoke sounds like you cook for an army!! I've tried those paste broth makers in a jar. Yucky 😝. Much too salty for me. I'll use liquid in a box or even powdered bullion in a pinch. Yup those rotisserie chickens make good soup. They're so over salted I don't have to add any salt. Well you are definitely the SOUP QUEEN! No I really don't need more info but your recipes do sound flavorful. 😊 🍲

@@joannaedwards6325 I agree on those soup pastes being too salty & strong to even bother using. I think I'll toss 'em. I prefer a natural veg & bean and/or bone broth taste anyway. That last 1/2 batch made about a gallon, with well under 1/8th tsp of the paste & I could still taste it. Adding in the chicken broth diminished it to be barely noticeable. I like to make a lot of a thing at one time, then freeze in small to medium batches. It comes in handy & is a comfort.

@@cherylanderson3340 You go girl! 😊 ✌

You're so smart, wow!

The minerals breakdown to being a little more absorbable but you do lose vitamins when you cook vitamin C is one the idea is not to overcook for example if you use turmeric you don't want to cook it for more than 15 minutes because it starts to lose its medicinal value

you can use okra, yes it is a bit slimy but the gel is healthy for you. You can also shred more zucchini; cooked it makes a kind of gelatinous soft veg, or cauliflower rice (won't be thick like starch but will fill up the water with a soft cooked veg.) Beans also work (white beans, for example) but they are starchy of course.

Pretty much. It's chemistry. The carb balls up the water and you get thicker water. There really isn't an easy solution. Are you diabetic or something? There may be some special products I'm unaware of.

I had a coworker who liked to shred carrots into her soups for more body and flavor but that’s prob not what you’re looking for. Other than that, all I can think of is gelatin.

I'd say at least 30 years ago.

1990

No. Polyphenols can be lost in the boil but that's just flavor. Denaturing isn't a thing with most vitamins or minerals. EDIT(I just googled this, some B and C vits can be denatured. So low simmer when you do this.)

Greetings from southcentral Texas USA 🇺🇸: Master Chef 👩‍🍳/ Master Baker 👩‍🍳 Jacques Pépin, thank you: again, Master Chef 👩‍🍳/ Master Baker 👩‍🍳 Jacques Pépin thank you

Greetings from southcentral Texas USA 🇺🇸: special intention: happy early Christmas 🎄. Enormous Hug 🤗; be very, very, very safe. In Thanksgiving: GOD BLess.

Greetings: in thanksgiving: love ❤️.

Jacques is a bit older than me, but way, way back when, cross contamination was not that big a deal (except for chicken) if the second dish was going to be cooked. Long ago, people's systems were used to more germs than now, just like those in third world countries who live under conditions that would cause Americans great intestinal distress. Just my opinion

@@caroleanne8529 I see. Thank you .

@@olesya34 Luckily the dessert was cooked so the worry wouldn't be as bad. A lot of TV shows are filmed during a specific time length so they likely didn't have the time to switch everything out and sanitize properly. Any cross-contaminated foods would likely be thrown out by the end of the day.

I'm sure they stopped the filming and gave him time to wash his hands.... so that he would roll seamlessly right into his next recipe. The Chef was not in that room by himself... usually a crew around to change pots and dishes.... and cutting boards... I have faith in that thought.